Description

This creamy white chocolate cheesecake features a buttery graham cracker crust and a luscious, smooth filling perfect for any dessert occasion. Baked to perfection and chilled for a rich, velvety texture.

Ingredients

Units Scale

Crust

1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter (melted)

Filling

8 oz white chocolate (chopped)
16 oz cream cheese (softened)
1 cup sour cream
3/4 cup granulated sugar
2 tsp vanilla extract
3 large eggs (room temperature)

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Instructions

Preheat Oven. Preheat your oven to 325°F (163°C).
Prepare Crust. In a bowl, mix graham cracker crumbs with melted butter and press into the bottom of a springform pan.
Melt Chocolate. Melt white chocolate in the microwave in short intervals until smooth.
Mix Filling. Beat cream cheese and sugar until creamy. Gradually add sour cream, vanilla, and melted white chocolate until smooth.
Add Eggs. Add eggs one at a time, mixing gently until just combined.
Bake. Pour filling over crust and bake for 50-60 minutes until edges are set and center is slightly jiggly.
Cool and Refrigerate. Cool inside the oven for an hour before refrigerating for at least four hours before serving.

Notes

Allow the cheesecake to cool inside the oven for 1 hour to prevent cracking.
Refrigerate for at least 4 hours to set properly before serving.